Home canners: tired of boiling all that water? There might be an easier way

Discussion in 'Food Forum' started by The Pontificator, Jul 25, 2004.

  1. The Pontificator

    The Pontificator Angry Samoan

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  2. jawjaboy

    jawjaboy Casual lead ho

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    I bought a steam canner many moons ago from a seed catalog. The directions for it said that it was for canning fruits and not to be used for vegtables.?????? Put it away for further investigation.....and like I said, many moons later...it's still put away.^8
     

  3. The Pontificator

    The Pontificator Angry Samoan

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    Thanks for the heads-up.
     
  4. The Pontificator

    The Pontificator Angry Samoan

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    I did a search and came up with...

    From the University of Missouri Extension Service:

    "I just purchased a steam canner. The instructions say it can be used to can acid foods like fruit and pickles. Is this safe?"

    The use of steam canners, not to be confused with steam pressure canners, is not recommended by University Extension because there is not enough information available about safe processing times. Their use with boiling-water processing times may result in spoilage.

    http://missourifamilies.org/quick/foodsafetyqa/qafs226.htm


    And this from Penn State University Extension...

    Studies have concluded that:

    Atmospheric steam canners result in significantly lower product temperatures at the beginning and end of the scheduled process when compared to water-bath canning.

    Use of steam canners as instructed by the manufacturer would result in under processing and considerable economic spoilage.
    Micro-Dome Food

    http://foodsafety.cas.psu.edu/Nocanners.htm

    In fact, I went to a half-dozen state university extension web sites and they all essentially said the same thing.

    That's too bad. They seemed like a great idea.
     
  5. jawjaboy

    jawjaboy Casual lead ho

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    Not a problem at all. I guess I need to find out where that rascal is and dig a little deeper into it. I had visions of faster canning, still do. THANK YOU for the heads up, now I'll HAVE to find it!

    OOps...seems like we walked on each other. Just saw your latest post. Back at cha' later.
     
  6. SouthernGal

    SouthernGal What's Up Dox?

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    Mom and I still use this huge black pot with white spots on it to can with and do our "water baths". It sucks, makes the kitchen hot and uncomfortable but seals them every time.
     
  7. jawjaboy

    jawjaboy Casual lead ho

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    Think that would be enamel ware pot's. I use the same but I do the boiling outside on the fish cooker.

    Pontificator....still have'nt found that steam canner, or the instructions.;T
     
  8. The Pontificator

    The Pontificator Angry Samoan

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    JJB:

    You are a genius! Why didn't I think of that?
     
  9. jawjaboy

    jawjaboy Casual lead ho

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    THAT AIN'T what missjawja called me last night!;f
     
  10. jawjaboy

    jawjaboy Casual lead ho

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    A Coleman(gas pump up type) stove work's pretty good too...outside of course.
     
  11. SouthernGal

    SouthernGal What's Up Dox?

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    We'd have to hook up the propane tank for that. Besides, our fish cooker wouldn't know how to act if it didn't have oil in it.
     
  12. jawjaboy

    jawjaboy Casual lead ho

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    Know what you mean SG! My cooker stays hooked up to the burner, I just put the enamel pot on the burner when canning. The fry pot is used only for oil.
     
  13. SouthernGal

    SouthernGal What's Up Dox?

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